CARRAWAY, HERB SEEDS ORGANIC, CAN USE SEEDS, PLANT AND ROOTS ON THIS HERB

  • $1.99


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COUNTRY CREEK LLC

CARAWAY HERB SEEDS

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DESCRIPTION & NUTRITIONAL VALUE

Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm. 
In the culinary arts Caraway seeds are a spice made from the dried fruit of a plant known as Carum carvi. A member of the parsley family, caraway seeds are not technically seeds, but fruits. Nevertheless, they are commonly referred to as caraway seeds in the culinary arts.
Caraway boasts a wide variety of essential nutrients, several of which are lacking in Western diets. These include iron, zinc, calcium, and fiber

HOW TO GROW AT HOME

*Sow the seed in early spring. If you live in an area where the winter is not too cold, the seed can also be sown in winter (best for tropical area growth) but doesn't tolerate winter wetness.

*Place mulch around the seedlings. Compost, rotted manure, or hay are good choices.

*Water deeply. Watering is most important during dry periods.

*Fertilize late spring and summer. Use a complete fertilizer in the soil on planting, then use liquid or soluble fertilizer once or twice during the growing months.

*Harvest. Pick the caraway seed heads when they have ripened completely. Do not wait for the seeds to begin to fall though. Spread them on a tray or open container to dry completely with the sunshine (a windowsill is fine).

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HOW TO SERVE

Caraway Rye Bread
*In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter.

*Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.

*Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth. The nature of rye dough is to be sticky, so don't be tempted to add too much flour.

*Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.

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origin

All Seeds are grown and packaged in the U.S. (Each bag is individually labeled)

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germination

All seed lots are tested for germination.

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sprouting

Works great with any type of sprouter.

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